I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g kosher salt and stirred until completely dissolved. I then added the chicken(weighs 1kg) and left for 8 hours. After cooking I always notice the brine hasn't reached some parts of the chicken, usually parts of the leg. It also doesn't taste salty, plump or juicy. I have varied salinity(up to 10%) and even left the brine from between 12-40 hours however the brining still varies and I never get a fully plump, juicy and salty chicken.
I am guessing the birds I am using are the problem, I have used birds from 3 different shops but they never brine properly. I even got one from an organic shop but that didn't work properly either. Any idea what the problem might be? I know this sounds strange, It seems I am the only person in the world who is having this issue.
edit: Jefromi, I am indeed boiling it. I followed your previous advice however slow cooking does not absorb salt in the same way brining does, otherwise you would get plump, tasty and juicy meat(like brining) which you do not.
The reason I am not using dry heat methods is because I have a gastric health disorder and I cannot tolerate grilled, oven or fried foods. These wreck havoc on my stomach. My gastric disorder is so bad that I cannot absorb proteins unless they have absorbed a lot of salt(equal to brining). This is why I am brining and converting the meat and brine liquid directly into a soup. This is also why simply salting the broth isn't sufficient, the meat needs to absorb salt to the level of brining otherwise it will wreck havoc on my stomach.
Jefromi, you say the problem is simmering, if so why would simmering cause salt to leave the meat cells especially if it is simmered in the original brine solution? Why would some parts of the bird brine properly and not other parts as I am finding with simmering?
How do you 'notice' when the brine hasn't reached certain areas?
Its easy to see if the brine is working and you're possibly just overcooking - weigh the bird pre and post brine, before cooking. If it weighs more, you've got the liquid.
A properly brined bird shouldn't taste like 'omg, thats salty!'. I think two things are going on here:
Your expectations may be off. Brining isn't magic. It just gives you more liquid in the bird so that when you cook some out there's more at the end. (It can enhance flavor if you add herbs & spices to the brine also).
You may just be overcooking the chicken. If you overcook it enough, the brine will appear to have done nothing - you've just cooked out all the juiciness you put it. Use a meat thermometer and make sure its 'just right'.
Brining definitely works though, and it shouldn't be overly bird specific.
I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons I cannot figure out. My basic method is: add 1.5l spring... piece cut or a whole chicken. This is even after using high salt and plenty of time. When using high salt parts of the chicken come out extremely salty however other parts do not and these parts look raw... chicken is exposed. Having said that, most recipes say you can brine small pieces in 1-2 hours. Why doesn't it work for me? Even when I do a whole chicken or 4 pieces, despite giving it 8-12 hours
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white... properly. Could it be the temperature? Even if I don't go above a simmer, it still doesn't cook properly. Does stirring make a difference? I have tried this, but it doesn't seem to. Do you have any... it fast so long as I lower the heat once it's boiling? Sometimes I notice some chicken bits start ripping, e.g. skin opens, tears. My guess is this is due to boiling or staying on the lower surface
solution be 6% as usual. How do you know if it has bined properly? Do you expect it to be plump and juicy as with poultry or how exactly? Thanks To answer your question, my goal in brining is to simply get as much salt as possible into the cells of the fish. . I do not care about taste, flavour or anything else, I just want salt to penetate into all parts of the fish. As you know if you want salt in your meat brining is the best method and better then normal and slow cooking which do not absorb to the same extent and in the same way.
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I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on the meat surface throughout the grilling process and then drip off. Even if grease is not my problem, I simply cannot eat or roasted or grilled food due to the effects these cooking methods have... on the meat and so my stomach isn't irritated. Anyway I was wondering if I were to try sous vide, would the end meat be just like or similar to the meat in a soup or is it more likely it would be have
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I frequently make use of brining as a tool to help yield juicy (and well-seasoned) meat--especially on pork and poultry. I am usually pretty successful with this technique and get compliments from guests. On the other hand, I have in the past purchased factory-brined poultry and found it nearly unpalatable. These will sometimes say things like "up to 12% retained water"--sometimes even 16% or 20.... In part, I'm interested so I know what to avoid in my own brines (e.g., for #4--do I need to be sure to cook my beast promptly after brining), and in part I am just intrigued by the difference.
I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any trade-offs over compared to using a longer, weaker brine?
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